Jamaican Beef Curry with Macaroni and Cheese

Some nights we try to be healthy. And other nights we just don't care. Take for example last week. After two vegetarian dinners in a row, my carnivorous husband had eaten his fill of root vegetables and leafy greens. So, upon his request, I made this wonderful meal of Jamaican beef curry, macaroni and cheese and a small side of broccoli. An adult "happy meal," this long-overdue plate of comfort food really did hit the spot...quite possibly on our backside or mid-section...but still, it was SO worth it. So enjoyable. So cherished. Afterwards, there was really only one question - how, exactly, does Jamaican macaroni and cheese differ from others?? The answer: it doesn't. But we'll count it as a Jamaican side anyhow!

JAMAICAN BEEF CURRY

Marinating Ingredients

2 lbs (900g) Stewing Beef, cubed
1 tsp (5 mL) Black pepper
2 tsp (10 mL) Onion Powder, or small Onion finely chopped
3 to 4 cloves garlic, crushed
1 Tbsp (15 mL) Curry Powder

Cooking Ingredients

1 Tbsp (15 mL) Cooking Oil
1 tsp (5 mL) Salt
3 cups (750 mL) Boiling Water
1 Tbsp (15 mL) Curry Powder
2 to 3 sprigs of Fresh Thyme
1 large Onion, finely chopped
½ small Green and Red Bell Pepper, finely chopped
1 tsp (5 mL) Hot Pepper Sauce
1 Tbsp (15 mL) Tomato Ketchup
1 large or 2 medium Red-Skinned Potatoes, cut in large pieces

Instructions

Mix cubed beef with black pepper, onion powder, garlic and 1 Tbsp of curry powder and marinate overnight, or at least one hour before cooking
Mix salt into marinated meat (salt will pull the juices from the meat when marinating so add it just before browning)
On High heat, heat cooking oil in large pot or dutch oven and sear the meat until brown
Add 2 cups of boiling water to pot and stir in 1 Tbsp curry powder; cover pot and reduce heat to Medium and simmer (rolling boil) for 45 minutes to 1 hour
Add thyme, onion, bell peppers and 1 cup boiling water to pot and stir in hot pepper sauce, ketchup and potato
Cover pot and cook for 30 more minute or until beef is very tender and sauce has thickened
Serve with steamed rice and vegetables.Serves 6 to 8

(Original recipe is here: http://cooklikeajamaican.com/curry-beef/)

MACARONI AND CHEESE

Ingredients

12 oz (375g) Elbow macaroni (+2 Tbsp salt for boiling water) 2 Tbsp Butter 2 Tbsp All-purpose flour 2 1/2 cups Milk 2 tsp Dijon mustard 1/8 to 1/4 tsp Ground nutmeg, salt and freshly ground black pepper 1 1/2 cups Grated old cheddar cheese 1/2 cup Grated mozzarella cheese 1/4 cup Finely grated Parmesan cheese 1/4 cup Bread crumbs Cook pasta: Cook 12 oz pasta in a pot of salted, boiling water for about 12 minutes or until tender (do not overcook). Drain well and set aside. Prepare cheese sauce: 1. Meanwhile, heat butter in large saucepan over medium heat until melted. 2. Add flour and whisk for 1 minute until mixture is just bubbling. 3. Gradually whisk in milk stirring rapidly to avoid lumps; stir until sauce boils and begins to thicken. Reduce heat to medium-low and simmer, uncovered. 4. Stir in mustard, nutmeg and salt & pepper to taste; stir occasionally for 5 minutes or until thickened; remove from heat. 5. Stir in 1 cup cheddar cheese until melted and combined. 6. Fold pasta into sauce and stir until combined. Layer Mac & Cheese: 1. Pour 1/2 of the pasta mixture into a 2L glass or ceramic casserole. 2. Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on the bottom layer. 3. Pour remaining pasta mixture and spread as a top layer. 4. Sprinkle remaining cheddar and mozzarella on the top layer. 5. Sprinkle 1/4 cup parmesan and 1/4 cup bread crumbs on the top layer.